Go Back

Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury steak meatballs in rich mushroom gravy—tender 1.5-inch meatballs simmered until cooked through, then thickened for a glossy coating. Serve over egg noodles or mashed potatoes for a hearty American comfort meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

meatballs
  • 1.5 lb ground beef Use 80–90% lean for best texture.
  • 0.5 cup breadcrumbs
  • 1 egg
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
mushroom gravy
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 packet (1 oz) onion soup mix
  • 1 tbsp Worcestershire sauce Use for the gravy.
  • 2 cup cremini mushrooms, sliced
  • 2 tbsp cornstarch
  • 2 tbsp cold water
serving
  • 1 Egg noodles or mashed potatoes for serving

Equipment

  • 1 slow cooker

Method
 

Make the meatballs
  1. In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper, then mix until just combined.
  2. Roll the mixture into 1.5-inch meatballs, then place them in the slow cooker in a single layer as much as possible.
Build the gravy and cook
  1. Whisk together cream of mushroom soup, beef broth, onion soup mix, and 1 tablespoon Worcestershire sauce until smooth.
  2. Pour the sauce over the meatballs, then scatter the sliced cremini mushrooms on top.
  3. Cook on low for 4–5 hours or high for 2–3 hours until the meatballs are cooked through, keeping the lid closed for best results.
Thicken and serve
  1. Whisk cornstarch with cold water until smooth, then stir the slurry into the gravy.
  2. Cook on high for 15 minutes until the gravy thickens and coats the meatballs.
  3. Serve the Salisbury steak meatballs with egg noodles or mashed potatoes.

Notes

For the most tender meatballs, mix only until the ingredients are incorporated—overmixing can make them dense. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop or microwave until warmed through. Freezing is yes—freeze cooled portions in sealed containers up to 2 months and thaw in the refrigerator overnight before reheating. For a lower-fat option, use 90–93% lean ground beef and consider serving with mashed potatoes made with low-fat milk.